Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers 204,000 BTU across a versatile cookline, combining durable construction and targeted performance to support continuous service in busy kitchens. Operators gain consistent heat distribution, robust serviceability, and integrated charbroiling capacity designed to keep production moving during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply. Remove grates and charbroiler components. Scrape grease with a plastic scraper, then wipe surfaces with a mild detergent solution and a soft cloth. Clean oven interior with non-abrasive cleaner; rinse and dry. Vacuum condenser and flue riser to remove dust. Inspect door seals and burners; replace worn parts. Reassemble and reconnect gas. Regular cleaning prevents contamination, fires, higher energy use, equipment failure, and failed inspections.#@@#Additional Info#@#Southbend's 4604DC-2CR-LP 60" liquid propane range offers 204,000 BTU from six burners and a 36" charbroiler.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers 204,000 BTU across a versatile cookline, combining durable construction and targeted performance to support continuous service in busy kitchens. Operators gain consistent heat distribution, robust serviceability, and integrated charbroiling capacity designed to keep production moving during peak periods.
#@@# Six Burners#@#
Six open burners supply the primary cooking surface with a wide heat range and quick recovery, enabling simultaneous pans without performance loss. Manual controls give staff direct modulation for sautéing, boiling, and simmering, while a non-clog burner design reduces downtime from debris and simplifies maintenance.
#@@# Charbroiler Section#@#
A 36-inch charbroiler occupies the right side to sear proteins and produce char flavor without a separate unit, consolidating footprint and streamlining workflow. Wavy grates concentrate heat for grille marks, and the standing pilot ensures immediate readiness for continuous service.
#@@# Oven And Cabinet#@#
The base combines a standard oven and a storage cabinet to expand utility under the cooktop and reduce the need for adjacent equipment. The oven features a spring-assisted, counterweight door for controlled access, one rack, and 132.3 cubic feet of internal volume to accommodate sheet pans and bulk cooking.
#@@# Construction And Finish#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and simplified sanitation procedures that meet commercial cleaning protocols. Six-inch adjustable legs provide field leveling on uneven floors and maintain correct countertop height for ergonomic operation.
#@@# Vent And Riser#@#
A 22.5-inch flue riser with a hi-shelf integrates ventilation and creates an elevated service shelf for plating or holding pans. The riser reduces wall clutter and concentrates exhaust routing while the shelf offers accessible staging close to the cook surface.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove food debris with a brush for consistent heat. Clean grates and charbroiler plates after each shift with stainless-safe detergent and hot water; scour gently to avoid damage. Verify gas connections and pilot integrity monthly, tightening fittings to prevent leaks. Calibrate manual controls quarterly and adjust flame height per manufacturer guidance. Empty grease traps daily and sanitize cabinets to prevent corrosion and odor.